QualiSani: Grilling/Smoking equipment with chimneys and combustion chamber.

With QualiSani, no more toxic compounds such as Polycyclic Aromatic Hydrocarbons (PAHs) in your smoked fish and grilled meat, and reduction of cancer risk for consumers.

The QualiSani equipment is designed for the grilling and smoking of meat and fish. It has featuring two main components: a combustion chamber and a grilling/smoking chamber. The grilling/smoking chamber is equipped with five grids. Each grid can hold between 4 and 6 kg of raw product. In addition to the main components, QualiSani has smoke evacuation chimneys to regulate heat transfer between the two chambers. A granite filter, set up between the handling window and the grilling/smoking chamber, is used to capture potential contaminants from the smoke. The equipment can process up to 20–30 kg of product, depending on the type of food being prepared, and is designed to be used charcoal as fuel sources. Even thought, wood can also be used, the best results in term of PAHs reduction were achieved with charcoal.

This technology is validated.

9•4

Scaling readiness: idea maturity 9/9; level of use 4/9

Cost: $$$ 1491 USD

Per unit

30 %

Benefit

IP

Patent granted

Problem

Formation and accumulation of harmful Polycyclic Aromatic Hydrocarbons (PAHs) in traditionally smoked and grilled products.
Contamination of smoked and grilled products traditionnally processed exceede safety tresholds of Europe and Africa.
Health risks such as cancer are associated with consumption of products contaminated by high amounts of PAHs.
Traditional heat processing methods such as grilling or smoking expose processors to carcinogenic PAHs through inhalation.
Traditional equipment has low technological performance, leading to inefficient processing.

Solution

Higher Load Capacity: QualiSani can handle up to 20-30 kg of meat or fish, significantly more than traditional equipment, which typically holds only 5-10 kg.
Improved Processing Efficiency: The equipment processes fresh meat and fish three times faster than traditional methods, QualiSani enables to reduce grilling and smoking times and increase productivity.
Lower Fuel Consumption: QualiSani uses less wood and charcoal, making it more cost-effective and environmentally friendly.
Reduced Contamination: Harizontal transfer of heat from the combustion chamber to the grilling/smoking through a granite filter, QualiSani effectively traps PAHs from smoke and heat, preventing contamination of the final product.
Enhanced Economic Viability: The combination of higher capacity, faster processing times, and lower fuel consumption translates to increased profitability for processors.

Key points to design your business plan

The QualiSani equipment technology may be of interest to manufacturers, resellers, and users:

Manufacturers

The QualiSani technology used for meat grilling and fish smoking presents a unique opportunity for manufacturers. To leverage this opportunity, consider the following steps:

Raw Material Sourcing: Identify reliable suppliers for the components useful to manufacture the QualiSani equipment, including combustion chamber and grilling/smoking chamber.
Logistics and Storage: Determine efficient transportation methods and appropriate storage facilities to ensure timely delivery and proper storage of the equipment.

Consider the costs associated with manufacturing, including raw materials, labour, and production costs. Consider expenses such as transportation, import duties, and taxes for accurate investment assessment.

Identify Key Customers: Focus on customers such as food processors, restaurants, and food safety organizations who would benefit from enhanced grilling and smoking technologies.

Resellers

Selling QualiSani equipment offers a chance to provide advanced solutions for grilling and smoking to a range of customers. To successfully enter this market, follow these steps:

Source the equipment from reputable manufacturers or directly from QualiSani’s production facilities.
Arrange for efficient transportation and secure storage facilities to handle and distribute the equipment.

Assess the total investment, including purchase price, transportation costs, import duties, and taxes.

Reach out to food processors, restaurant chains, and catering businesses that require high-quality grilling and smoking equipment. Emphasize the benefits of QualiSani technology, such as improved food safety and efficiency.

Users

Uzing QualiSani equipment for grilling and smoking can significantly enhance food processing operations by improving safety and efficiency.

The QualiSani equipment includes a combustion chamber and a grilling/smoking chamber with a granite filter to reduce harmful PAHs. It has a load capacity of 20-30 kg and is designed for both meat and fish processing.
When evaluating the investment of QualiSani equipment, factor in the costs of the equipment, transportation, and installation. The technology offers long-term savings by reducing contamination and improving processing efficiency.

To maximize the benefits of the QualiSani technology, consider integrating it with best practices in food safety and management, such as proper training for operators and maintaining equipment for optimal performance.

Adults 18 and over: Positive high

Climate adaptability: Highly adaptable

Farmer climate change readiness: Significant improvement

Scaling Readiness describes how complete a technology’s development is and its ability to be scaled. It produces a score that measures a technology’s readiness along two axes: the level of maturity of the idea itself, and the level to which the technology has been used so far.

Each axis goes from 0 to 9 where 9 is the “ready-to-scale” status. For each technology profile in the e-catalogs we have documented the scaling readiness status from evidence given by the technology providers. The e-catalogs only showcase technologies for which the scaling readiness score is at least 8 for maturity of the idea and 7 for the level of use.

The graph below represents visually the scaling readiness status for this technology, you can see the label of each level by hovering your mouse cursor on the number.

Scaling readiness score of this technology

Maturity of the idea 9 out of 9

Uncontrolled environment: validated

Level of use 4 out of 9

By some projects connected to technology providers

Maturity of the idea										Level of use
9
8
7
6
5
4
3
2
1
	1	2	3	4	5	6	7	8	9

Countries with a green colour: Tested & adopted
Countries with a bright green colour: Adopted
Countries with a yellow colour: Tested
Countries with a blue colour: Testing ongoing

Countries where the technology is being tested or has been tested and adopted
Country	Testing ongoing	Tested	Adopted
Benin	–No ongoing testing	Tested	Adopted

This technology can be used in the colored agro-ecological zones. Any zones shown in white are not suitable for this technology.

Agro-ecological zones where this technology can be used
AEZ	Subtropic - warm	Subtropic - cool	Tropic - warm	Tropic - cool
Arid
Semiarid
Subhumid
Humid

Source: HarvestChoice/IFPRI 2009

The United Nations Sustainable Development Goals that are applicable to this technology.

Goal 1: no poverty

Goal 2: zero hunger

Goal 4: quality education

Goal 5: gender equality

Goal 6: clean water and sanitation

Qualisani equipment could be used the following steps:

Get out the furnace (combustion chamber);
Put 5 to 10 kg of charcoal in the furnace and light the fire; not put furnace inside until disappearance of smoke and obtention of charcoal embers (wait about 10-15 min);
Push furnace inside and close all compartments and open the chimney 8;
Load grid with fresh fish or meat and put it inside the grilling/smoking chamber and close the door. Close the chimney 8;
Operate starting handle 5 to open metallic window near filter;
Open the valve located at the right to the operator in face to the chamber 1;
Open chamber 1 after 20 min (meat) and 60 min (fish) to check the level of cooking, return product on grid if necessary and change grid position;
Complete charcoal to combustion chamber, if necessary;
Stop grilling or smoking process when the end-product is ready. (Close metallic window and the door of grilling/smoking chamber, maintain opened the chimneys, get out the combustion chamber to let the fire die out, open the door of grilling/smoking chamber to get out the end-product).